Ingredients40 m servings 212 cals
- Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 212 calories; 19.1 g fat; 1.2 g carbohydrates; 9.2 g protein; 60 mg cholesterol; 257 mg sodium. Full nutrition
ReviewsRead all reviews 3
Outstanding! Had some cheddar cheese that needed to be used. I usually make pimento cheese spread but was out of pimentos. So I thought I'd give it a try. I used extra horseradish only becau...
For such a simple recipe, this is unbelievably good! We made a roast beef dinner, and I usually make a horseradish sauce with sour cream and mayonnaise, but this time I wanted something that wo...